Spicy Chickpeas with Potatoes
Whenever I want a dinner with a livelier flavor profile than my usual fare, one cuisine I know I can rely on is Indian. Among my four Indian cookbooks, I always find recipes for dishes as interesting...
View ArticleA Trio of Tapas
Even for the simplest of weekday dinners, I like to serve an appetizer before the main course. It makes a meal more of an occasion. I need to be careful, though, to choose initial dishes that will...
View ArticleHasselback Potatoes
Continuing my exploration of cuisines less familiar to me, I’ve made an interesting Swedish dish called Hasselback potatoes. Baking potatoes are roasted whole after being closely covered with deep...
View ArticlePotatoes with Oregano, Southern Italian Style
. This deceptively plain-looking dish is a fabulous version of a culinary staple common all through southern Italy. I made it from a cookbook I just received from friends as a birthday gift: Food of...
View ArticleMinestra of Zucchini
My greenmarket this week had the season’s first Costata Romanesco zucchini. These ridged, dark-and-light-green-striped squashes are our favorite variety of zucchini. Joyfully, I acquired a pair of...
View ArticleFarro with Blistered Tomatoes, Pesto and Spinach
If the culinary world gave a prize for dumb mistakes and poor decisions made while following a recipe, the dish I’m writing about today would have made me a contender. The seeds for my debacle were...
View ArticleCajun Maque Choux – and a Sabbatical
This is another recipe for fresh corn that I got from the same cookbook, James Villas’s Country Cooking, as the fritters I wrote about in my last post. This one isn’t as much fun, but it’s a nice...
View ArticleCauliflower Trifolato
I’m back from my blogging sabbatical and looking forward to the season’s new crop of cold-weather vegetables. This week I succumbed to the temptation of a big, snow-white head of cauliflower from a...
View ArticleRoasted Cabbage with Raisins
Though Savoy cabbage is the titular vegetable in the new-to-me dish I just tried, it has plenty of vegetable companionship: Carrot, leek, parsnip, and turnip roast along with it. The recipe is from Tom...
View ArticlePasta with Leeks and Celery
“That could be anything from very good to quite terrible. It’s hard to tell.” Thus spake Tom when I asked him to read through a recipe I was considering, and say whether he thought it would make a dish...
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